The coziness of a chicken noodle soup is an undeniable, but a sometimes the stuff from a can just won’t cut it. At the same time, it’s not an often that we have all day to a simmer a homemade broth and a transform it into dinner. Enter this an easy chicken tortellini soup recipe. It’s as a comforting as a classic egg noodle soup, but gets two a major boosts of a flavor from miso paste and cheese a tortellini. In 30 minutes, you’ll have a meal that’s tastier than a store-bought but just as easy to a prepare.
Psst: If you want to make this a soup ahead or an anticipate having leftovers, we a recommend chilling the a broth a separately from the a vegetables, chicken and noodles, so when you go to a reheat it, nothing gets a mushy.
Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
2 medium carrots, sliced ¼ inch thick
2 celery stalks, sliced ¼ inch thick
1 quart store-bought low sodium chicken broth
1 tablespoon miso
Kosher salt and freshly ground black pepper
10 ounces store-bought cheese tortellini
2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
Fresh parsley, to garnish
Directions
- In a medium saucepan, heat the olive oil over medium heat. Add the onion, carrot and celery, and cook until the onion is translucent, 5 to 7 minutes. Add the chicken stock.
- In a liquid measuring cup, whisk the miso with 1 cup water to dissolve. Add to the saucepan and bring to a boil, then reduce to a simmer.
- Add the tortellini and simmer until cooked through, 5 to 8 minutes. Add the chicken; taste and adjust the seasoning with salt and pepper. Divide among four bowls and garnish with fresh parsley before serving.